EASY HOMEMADE CORNBREAD MUFFINS
These homemade Southern cornbread muffins are moist, fluffy, and easy to make from scratch. This recipe yields a savory muffin with just enough sweet to complement the cornmeal! They're best served fresh from the oven and are great with chili or as a Thanksgiving side dish!
Provided by Caroline Lindsey
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add cornmeal, flour, sugar, salt, and baking powder to a large bowl and whisk to break up any clumps.
- Combine egg, milk, and oil in a medium bowl and whisk to combine.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Pour batter into a greased muffin tin, filling each cup about halfway. Bake for 13-17 minutes or until toothpick stuck in the center comes out mostly clean. Don't overbake!
- Serve warm with butter and a drizzle of honey, or as a side for chili.
Nutrition Facts : Calories 170 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 253 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
COFFEE SHOP CORNBREAD MUFFINS
Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.
Provided by Steve P.
Categories Quick Breads
Time 30m
Yield 10-12 Muffins
Number Of Ingredients 9
Steps:
- In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
- In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
- Add liquid ingredients to dry ingredients all at once, stirring just until blended.
- Spoon into well greased muffin pans, filling about ¾ full.
- Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
- Enjoy warm, cooled to room temperature or split and toasted.
COFFEE SHOP CORN MUFFINS
Clare Masyada of Woodbridge, New Jersey reports, "These are so quick to stir up, and they bake in just 15 minutes! They come out oh-so-tender but don't crumble like many corn muffins do."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 270 calories, Fat 15g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 233mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
COFFEE SHOP CORN MUFFINS RECIPE
Provided by cookmichele
Number Of Ingredients 9
Steps:
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 degrees for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
COFFEE SHOP CORN MUFFINS
Steps:
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425 for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
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